Good day, Dr. R.G. Raja Rajan. I'm Arjun. I've had a look through your background and your professional record. I'm interested in hearing more about your work and how you see yourself fitting in here with our faculty. Ready to start?

Please

Uh, yes. Uh, so myself, uh, Doctor Rajarajan.

Completed PhD in biotechnology from CFTRI, Mysore.

Followed by that, I have almost more than 8.5 years of industrial experiences and different startup companies.

And during my during my PhD in CFTR, I, I have more than 10 publications in national and international journals and I have.

Six poster presentations, national and international conferences, followed by that, I have almost more than two years of industrial research associate experience that can be called as an PDF experience.

And in addition to that, I have two patents granted and I am one of the inventor in the patent.

Also.

Followed by my R&D experiences.

I am I have started my own company. I am founder and director of a company called Neutral Lipid 3 Private Limited.

In this regard, I have received a grant equity based support from.

DST It is called under the Seat Support scheme.

And currently I am incubated in VIT TBI vendor for research and development.

And taking it to the market.

Professor Raja Rajan, let us delve into the discussion with a focus on specific domains. I shall thoroughly verify your expertise and skills tailored to the role of Food Science and Technology Professor. Feel comfortable to clarify if something seems unclear during the session. To begin, can you explain your expertise in the field of food science, nutritional sciences, or microbial technology? How does your academic work or research align with this specialization?

So I'm an alumni of VIT vendor.

The computer my BAC biotechnology and MSC applied microbiology from vit vendor followed by that I have almost nearly a decade of RND experiences in CFTRA in especially in vegetable lawyers, product development, omega-3 fatty acids, lipids, health and nutrition.

Followed by that, I have almost 8.5 more than 8.5 years of experience in food product development in different startup companies.

I have studied my.

I I have I have my basic degree in microbiology and having almost 10 years of experiences in CFTRA.

CFTRA being one of the esteemed Food Research institutes in India and worldwide and my industrial experiences in for product development.

Uh, with all this, uh, experiences, academic experiences or research publications and patents followed by industrial experience.

What I've gathered, I hope I will be.

Suitable for the position applied. In addition to that, even though I do not have any academic qualifications, I strongly believe that.

I have.

Yeah, sorry, I strongly believe that even though I do not have an academic experiences with all the industrial experiences and.

Conveying it to students about their role in industries after their graduation.

Along with my.

Uh, gained experiences and knowledge. I hope I will be able to fit in the position.

Thank you, Professor Rajan, for sharing that comprehensive overview. Your significant R&D experience at CSIR-CFTRI and extensive work in food product development, especially in areas like omega-3 fatty acids and health-focused innovations, does provide a strong foundation for this role. Could you elaborate on how your research work, such as your projects on feed additives or nutrient supplements, contributes to the advancement of nutritional sciences? How do you envision translating this research into classroom teaching?

Ah, so this I'll give a small brief about my PhD work.

And I almost worked for Decadent CFTRI 4 years. I worked as a project assistant and different CSR and ICMA projects.

Certainly,

Followed by that I got ICMR Senior Resource fellowship for doing PhD in.

CFW Mysore. I had my fellowship from ICR New Delhi and basically my PhD is all about creating a phytoplasters of omega-3 fatty acids and it's hyperlipidemic effect in rats and product development.

So we have for a monthly fatty acids we have chosen linseed oil and for phytosterols I have chosen risperidone deodorizer distillate. Through an enzymatic esterification reaction we have converted the two different components into a one and made phytosystems Ala followed by that.

We did an animal trials.

Try to identify the role of the role trying to identify.

Whether the phytosolve Ala will reduce the risk factors for CVD, especially it it should reduce higher triglyceride and bad cholesterol called as LDL and enriching omega-3 fatty acids in tissues. As expected, we've got positive results in the outcome.

And even the even the tissues, the the we had used mail viscerals for the study and even because of giving phytosylters of Ala, the Ala got converted into DHA and increased in.

Or tissue tissues of a different in in mail based or wraps, followed by that we have incorporated the phytosol esters in chocolates and did the product developments.

And uh.

During my stay I I have I have done complete experiences, hands on experiences, knowledge, writing papers, guiding.

MSC students for writing dissertations writing my thesis papers posters in different national and international level conferences.

Uh, that, with that experiences in CFTRI, it will be really, uh, grateful in moving forward to academic.

And converting it into a product development and taking to the market and finding patents and regarding the neutral Lipitor private limiter, we are trying to.

We are trying to enrich omega-3 fatty acids especially DHA in layered chicken egg. For that we are making a plant based feed additive.

With that plan based feed additive.

Uh, providing uh, the feed additive along with the uh, feed to the layer chicken. Uh, the layer chicken by consuming the.

The feed containing the feed attitude naturally enriches ambulatory fatty acid in egg.

So in this regard.

Do you all eat a fish and fish oil capsule for Murtagh 3 fatty acids? So we are trying to promote.

We are trying to create a sustainable and alternative source of.

Omega-3 fatty acids, especially DHA other than fish and fish oil capsules.

I hope moving forward for this particular position, the experiences in the CFTRI and the experiences what I have gained in company will be really suitable in moving forward.

Thank you, Professor Rajan, for sharing the depth and breadth of your work. Your emphasis on creating sustainable sources of omega-3, such as using plant-based feed additives for DHA-enriched eggs, highlights both innovation and a problem-solving approach in food science. With this wealth of research and application, how would you guide students in designing and conducting such impactful experiments, especially in a laboratory course setting?

In addition to that, especially in in, in in curriculum activities, I can modify the lab practicals.

Based upon their industrial needs and requirements, basically after their after their degree they may get into industry different roads so I can based upon my experiences in CFTRI and being in.

Company and what is the procurement of?

Uh, expertise that a company requires from a from a student. So in this regard I can.

Put the practicals and make the syllabus so based upon the requirement of.

Uh, industry industrial standards and requirements.

Understood, Professor Rajan. Tailoring lab practicums and curricula to align with industry demands is indeed a valuable asset for preparing students for their careers. Could you also share how you approach mentoring students during projects or research to foster their analytical and practical skills?

So.

Basically, uh.

In terms of industrial rates and requirements, there are the the students I can, if I can guide them on basic research if they wanted to to do or I can guide them on product developments related to food products. They are.

Link to carry on. UH, especially they have uh, in final semester, they'll be having an uh, six months or one year, uh, internship.

I can being from CFTRI the I can clearly convey the requirements if they are willing to choose a research institutes for their internship.

Uh, in industries or within research institutes?

Or uh, if they are willing to do it in the industry, I can clearly convey them what is the needs and requirements and industry requires. If they are willing to do an internship in industry or it can be in a research institutes. So again, like in terms of a product development, there will be a little element of research will be available.

But if they are going to do an internship in an research issues like CFTRI, there is more and more of research.

If it is in the industry.

******** research paper writing and posters and publications. So uh, based upon my uh experience in CFTRA and industrial experience, I can clearly convey them based upon their needs and requirements where they are willing to do the project.

Thank you, Professor Rajan. Your ability to guide students in aligning their internships and projects to either industrial standards or research rigor is a significant strength, especially in preparing them for diverse career paths. Next, let us focus on your experience in evaluating students. How would you design assessments to effectively measure both theoretical understanding and practical skill development in food science and technology?

So basically it for example, if I'm if I'm teaching a course related to.

What microbiology or biochemistry? So rather than teaching, rather than going through the book syllabus, I am willing to give them more of an theoretical experiences of what they are trying to learn.

In this in this modern era more than teaching it in.

Theory or slides or reading it in books, whatever subjects I am trying to take.

Going by going to the next level, they should.

Visualize the teachings in terms of anything. For example, if I'm talking if I'm if I'm taking about some nutritional aspects rather than just giving an ingredient, EA has so many nutrition factors. You bring the ingredient here to the to the to the classrooms and explain it about that and in terms of practicals.

It's more about uh.

Returning the conventional practices and also including the industrial needs and requirements by incorporating that into the practicals, for example like.

Food product development For food product development, what are the.

Mechanisms or what are the steps they follow in different industries and by trying to put it in their lab practicals and food product is not just about R&D, it's about talking to the raw material manufacturers, suppliers, getting the.

Link the ingredient and doing R&D, talking to the third party manufacturer lab and talking to the packaging machine vendor and doing a market research. I'm talking to a third party manufacturer and visiting the third party manufacturer and doing the shelf life study and sensory analysis, referring the products at multiple rounds. So all these things I will try to incorporate. In the theory under the lab.

For the students to make them fit.

For the for the industry.

That comprehensive approach, integrating real-world scenarios like sourcing ingredients, market research, and product trials, into both theory and practicals is impressive and aligns well with the goal of preparing students for industry readiness. It also ensures they develop a well-rounded understanding beyond textbooks. Lastly, how do you leverage your communication and teaching methods to ensure complex concepts, such as enzymatic esterifications or nutritional biochemistry, are understandable for students at varying levels of expertise?

I always believe whatever the complex can be a subject or a problem.

We should break it to a simpler 1 and making them to understand simpler terms.

Uh, sometimes too complex. Few students may find it difficult to understand, and few may understand.

50% and very few may get it more than 80%. So rather than, uh, teaching science in its complex terms and technologies.

I will try to.

Convey the complex science in simpler terms by returning the core structure and meaning.

So by by by by using this approach regularly and for a long period of time.

Either in uh, practicals or in theory.

And, uh, sometimes students also the the problem with them is.

Whenever they do not understand anything they say it's complex.

To make them understand a complex thing, we have to break it into simple terms. So in this regard.

Even it will be a complex one, make it 10 different simple steps and make them understand that so that it goes into their brain easily.

And the same thing, I can employ it in.

The the theory and in lab practicals and, uh, either in theory or lab practicals.

Rather than depending upon book theory, PPD presentations and their learning should be more of a practical in nature, either in classrooms or so.

If I'm if I'm talking about a food product development process, I may go to the class with 10 different FM.

For example.

Products available in the market and go to the classroom, Keep it in the class and discuss with them.

And if it is in a lab practical of any food microbiology or other things which is suited for that particular lab practicals other than all the the reagents, everything and all. So try to add more to try to add more value to the lab practicals bring some amount of things which which is which they use it in the day-to-day life and try to teach them so which makes them. Easy to understand and take it forward.

Thank you, Professor Rajan. Your emphasis on simplifying complex concepts and incorporating real-world applications into both theoretical and practical teaching demonstrates your dedication to making education accessible and impactful. Your approach aligns well with fostering a well-prepared and confident next generation of professionals in food science and technology. Allow me to verify a few final aspects briefly. Could you confirm your publication record and any relevant patents that showcase your contributions to the field?

So from CFTRI have 10 publications both in national and international levels. Followed by that I have 6 poster presentations in national and international level.

After completing my PhD in 2015, I was not involved in a ******** research.

I moved to industry uh, being in the industry for more than 8.5 years of experience especially in startup companies. I have filed uh I am inventor in 2 Indian patents which is granted.

One patent is from a company called thinking folks private limiter. Uh, I am one of the inventor in the Payton granted. One more patent is in due process to get uh, pop granted and from private limiter we also got the patent grant.

It's admirable, Professor Rajan, that you have achieved ten publications, six national and international poster presentations, and are an inventor in two granted Indian patents, with another in process. This reflects your strong foundation in research and innovation, qualities essential for a role that bridges academia and industry. Taking into account all your experiences in R&D, teaching, and industry, is there any additional point you’d like to highlight about your readiness for this position before we conclude this segment?

My.

Uh, so I have seen.

Obvious, I have have gained the experience of and research institutes and working in startup companies and working in my own company called Utilitatory Private Limited. With all the combined experiences and what is the recurement of?

The industrial needs and requirements, first students and in addition to that, uh, myself, uh.

Being a founder of a company and BAT is also promoting students to have their own companies make products and take it to the market.

In this regard, I also can help students.

In their startup journey, make products, file patents and take the product from technology level 1 to 728 and make it market ready and in terms of writing grants.

In terms of the process involved in filing a patent, in terms of market research.

So in this angle also I will be able to.

Support and guide students.

Thank you, Professor Rajan. Your entrepreneurial experience, alongside your academic and industrial background, indeed equips you to guide students not only in traditional academic tracks but also in entrepreneurial ventures like product development, patent filing, and market readiness. This additional facet is undoubtedly an asset for fostering innovation among students. I will now finalize my assessment based on the discussion thus far.

Professor Rajan, to begin our discussion, could you share which introductory course or foundational concept in Food Science and Technology you find most engaging to teach and why?

I'm sorry your voice is breaking in between. I am unable to completely understand your last question. Can you come again?

Of course, no problem at all. Could you share which introductory course or foundational concept in Food Science and Technology you find most engaging to teach and why?

Our scheduled time for the interview is now up. Before we conclude, do you have any questions related to the role or the company?

Uh, I have uh, I clearly understood uh, the my, my roles and requirements, uh, for the particular position.

Ah.

Yes, thanks for the question. If you all eat fish and fish oil capsules, they're a good source of omega-3 fatty acids. There is no plant based source of.

Three fatty acids, especially DHA and so it is available only in deep sea fishes. However, the fishes do not manufacture omega-3 fatty acid by nature. In deep sea microalgae manufacturers are the omega-3 and fishers by.

Doing the same accumulates omega-3 fatty acids in it and we consume fish for fish and fish oil capsules for omega-3.

And there is a need to find a sustainable alternative source of.

A DHA other.

Then fish and fish oil capsules dealership being an essential fatty acids which cannot be made in the body and must be.

Talking through diet with all the numerous health beneficial efforts of DHA.

Good for heart, brain, high risk factors for CBD and all other things.

There isn't a growing need to find a sustainable alternative source of uh, DHA other than fish and fish oil captures. So in this regard I am trying to.

Enrich the DHC in egg so if there is proven scientifically so it can be a new fish in future.

I will be the sustainable and alternative source of DHA other than fish and fish oil capsules.

Understood, Professor. It’s a fascinating and meaningful direction—developing eggs as a sustainable and alternative source of DHA. How did you address the challenge of ensuring that the DHA from feed additives was efficiently absorbed and retained in the eggs?

So we are trying to give it in a powder form. Uh.

The feed on the tube will be mixed with the feed thoroughly and it will be fed to the boards.

So generally, uh, bird at the stage of laying consumes around 120 gram of feed per day.

And so by feeding it continuously the feed with the feed additive naturally after consuming it, they will be able to enlist an egg.

So once the process is on, the egg will be sent to an FSSA approved labs to determine the.

So the DHL will be specifically concentrated in York because York is a place where you have a good amount of fat and protein. And we are trying to, based upon the recommended dietary intake of DHA by national and international standards, we are trying to provide around 30 to 40% of RDI of DHA in 100 gram of Ike.

Nutritional composition and fatty acid content of the egg.

It's impressive that you've aligned your work with established dietary standards while focusing on the yolk as the optimal DHA concentration area. Shifting to the classroom—how would you explain the practical implications of this research to students, particularly those training for careers in food science and nutrition?

Yes, so myself.

In this regard.